Grilled Whole Chicken and Potatoes with Green Sauce (Edit recipe)

45 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	330
Fat:	35 g
Carbohydrates:	0 g
Protein:	9 g
Cholesterol:	49 g
Sodium:	16 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 6

Ingredients

1 Whole Chicken
Extra Virgin Olive Oil
Lemon, large
1 Lime, juice and zest
fresh Thyme, chopped
fresh Oregano, chopped
Red Pepper Flakes
6-7 cloves Garlic, finely chopped
5 Tbsp Unsalted Butter, sliced ( to put under the chicken skin)
Salt and Pepper
White Potatoes, sliced
Smoked Paprika
2-3 Tbsp Unsalted Butter, melted (for the chicken)

Green Sauce

.5 bunch Parsley
.5 bunch fresh Basil
.5 bunch Cilantro
Red Pepper Flakes
Salt and Pepper
.5 cup Extra Virgin Olive Oil
6-7 cloves Garlic
1 Lemon, juiced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

This is optional but soak the chicken in a water and vinegar solution by placing the chicken in a bowl with cool water that covers the whole chicken and add about 1/3 cup vinegar. Rinse the chicken all over and leave it in the solution for 20 min.
Zest the lemon then slice it. combine the lemon juice, zest and lemon slices, thyme, oregano, garlic, olive oil, and pepper in a pestle and mortar or a heavy bowl and firmly mash the ingredients together until pulpy and mushy.
Remove the chicken from the solution and pat dry. Season generously with salt and rub the marinade onto the skin and inside the cavity, then place the butter slices under the skin. Let stand at room temperature for 15 minutes while you preheat the grill.
Turn your burners that will be on to full and watch grill surface temperature. Aim for 350- 375F in the indirect area. Adjust the lite burners as needed.
Place on the grill with indirect heat angling one thigh and leg to the direct heat side. Close the lid and don't touch for 30-40 minutes.
Halfway through cooking, rotate the chicken angling the other thigh towards the heat. continue grilling until internal temperature of the breast is 165˚F. Total cooking time for me was about 1 1/2 hours
While the chicken cooks, season the potatoes with S +P, olive oil and smoked paprika. Place them on a cast iron and cook directly over the heat (with grill closed ) for 40 minutes or until fork tender.
To make the green sauce, place all the ingredients in a food processor and blend until you get the consistency you like. taste and season with S+P.
Enjoy!